Three Milks Cake - 1 Recipe - Cooking Index
Three Milks Cake - 1 Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Flour |
| 2 teaspoons | 10ml | Baking powder |
| 7 | Eggs | |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 tablespoon | 15ml | Vanilla |
| 3/4 cup | 177ml | Whole milk |
| 1 | Evaporated milk | |
| 1 | Sweetened condensed milk | |
| 1 cup | 237ml | Whipping cream |
Preheat the oven to 350F. Separate the egg yolks and whites. Beat the whites with the cream of tartar until stiff peaks form and set aside. In another bowl mix the egg yolks. Add the sugar and vanilla. Add the flour, baking powder, and whole milk. Mix well. Add the egg whites and mix lightly, just enough to incorporate the mixture. Pour mixture into a greased and floured (or use non stick baking spray) and bake for 45 minutes. Let cool completely and cut into three layers.
Mix the evaporated milk, the condensed milk, and the whipping cream. Arrange the first cake layer on a serving dish, preferably one that is not completely flat, since there may be some run off in the next step.
Pour one third of the milk mixture over the first cake layer. Put the second layer of cake on top of the milk mixture and once again pour 1/3 of the milk mixture over it. Arrange the final cake layer and pour the remaining milk mixture over it. Cover the entire cake with the frosting recipe that follows. Refrigerate until serving.
Note on can size: Depending on the brand, the amount may differ slightly so I didn't get any more specific. One can has always worked for me, give or take an ounce or so. The stuff is sweet, so you may want to opt for the smallest size available or not use all the contents. If you shop in a wholesale place and your can of milk is 50 ounces that's obviously not what I'm talking about.
Source:
Woman's Day - 6/3/97
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